Ranch Sour Cream

We rarely buy commercially made salad dressing, but I will admit to a weakness for Ranch and every once in awhile, I cave and buy a bottle of it. But, after a salad or two, the nearly full bottle ends up getting pushed further and further towards the back of the fridge until it passes its expiry date and eventually gets tossed.

This is a great solution! We always have sour cream in the house, and with a little doctoring, I can have that ranch taste whenever I want it. It is a small batch so it is quickly used which means I have a little more fridge space.

Serve this with baked or campfire potatoes or to top off your chili. Also great as a dip for fresh veggies (or potato chips, I wont tell).

Ranch Sour Cream

Ranch Sour Cream

1/2 cup sour cream

2 teaspoons apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried dill

1/8 teaspoon salt

freshly ground pepper

1 – 2 Tablespoons milk, if needed

Stir first 7 ingredients together. If you find mix is too thick, thin with a little milk, adding one teaspoon at a time. Let stand 30 minutes for flavours to blend.

20.716266-105.298744

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Nuevo Vallarta, Nayarit, Mexico

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Published by Fresh Cooking

My husband and I moved to Mexico from Canada several years ago, looking for a slower pace and warmer weather. We bought a big old house and turned it into Casa Madera Studio Rooms here in Nuevo Vallarta. I have a part-time computer job, which allows me time to look after our guests and to explore my favourite topic - food! Bothmy husband, Kevin, and I love to cook, which is why our search for excellent flavours ultimately led us back to our kitchen. Here we cook our traditional favourites and make up some new ones. Often our inspiration comes from cookbooks that we read or meals we have eaten. It is my hope that you enjoy our recipes as much as we have and that each of you will add a touch of something to make each dish your own.
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